1
Line a 8″ springform pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with coconut oil and then place the parchment paper on top).
Inspired by The Banana Diaries by thebananadiaries
Saved by @fiona (@fiona)
12servings
Makes 12 servings
- 1cup dates (soaked for 4–6hours, pits removed) · soaked for 4–6hours, pits removed
- 2cups gluten free rolled oats
- ¾3/4 cup cacao powder
- 1tsp vanilla extract
- ¼1/4 tsp sea salt
- ⅓1/3 cup coconut milk, nut milk or water
- 2cup cashews (soaked for 3+ hours) · soaked for 3+ hours
- 116 oz can coconut milk · 16 oz
- 1pint raspberries, mashed · mashed
- 1cup cacao powder
- ⅓1/3 cup maple syrup
- 1tsp vanilla extract
- ¼1/4 tsp sea salt
- ½1/2–1 large lemon (squeezed) · large, squeezed
- Toppings: extra raspberries, coconut whipped cream · (optional)
2
In a large food processor, pulse the oats until they’re almost a flour (but still with some oats left). Then add in the remaining crust ingredients together until it forms a thick dough.
3
Press the dough into the bottom of the cake pan evenly.
4
In a large food processor, pulse the cashews until smooth, then add in the coconut milk and pulse until smooth.
5
Add in cacao powder, lemon juice, maple syrup, vanilla, and sea salt. Blend until smooth and creamy (there shouldn’t be any clumps of cashews).
6
Pour cheesecake batter into the pan and place on an even surface in your freezer.
7
Swirl in mashed raspberries until evenly distributed.
8
Freeze for at least 3 hours, or until set.
9
When removing from the freezer to slice, allow the vegan chocolate cheesecake to come to room temperature for 15-20 minutes.
10
Top with coconut whipped cream, extra raspberries, and enjoy!
Ingredients
12servings
Makes 12 servings
- 1cup dates (soaked for 4–6hours, pits removed) · soaked for 4–6hours, pits removed
- 2cups gluten free rolled oats
- ¾3/4 cup cacao powder
- 1tsp vanilla extract
- ¼1/4 tsp sea salt
- ⅓1/3 cup coconut milk, nut milk or water
- 2cup cashews (soaked for 3+ hours) · soaked for 3+ hours
- 116 oz can coconut milk · 16 oz
- 1pint raspberries, mashed · mashed
- 1cup cacao powder
- ⅓1/3 cup maple syrup
- 1tsp vanilla extract
- ¼1/4 tsp sea salt
- ½1/2–1 large lemon (squeezed) · large, squeezed
- Toppings: extra raspberries, coconut whipped cream · (optional)